Chicken and Veg Pie Recipe Jamie Oliver Style Made Easy

There’s something incredibly comforting about a classic chicken and vegetable pie, and Jamie Oliver’s take on this beloved dish truly elevates it to a whole new level. Combining tender chicken pieces with a medley of fresh vegetables and a golden, flaky pastry crust, this pie is perfect for family dinners or cozy weekends.

The wonderful part about this recipe is its simplicity paired with robust flavors, making it approachable for both beginner and seasoned cooks.

Whether you’re looking to impress guests or simply crave a hearty meal that warms the soul, this chicken and veg pie recipe will not disappoint. The balance of juicy chicken, creamy sauce, and crisp vegetables wrapped in buttery pastry creates an irresistible dish that’s both satisfying and nutritious.

Let’s dive into this delicious recipe and discover why it’s a staple in many kitchens worldwide.

Why You’ll Love This Recipe

Jamie Oliver’s chicken and vegetable pie is a timeless comfort food with a fresh twist. Here’s why it’s one of our favorites:

• Simple ingredients: You likely already have most of these staples at home.
• Hearty and wholesome: Packed with protein and colorful veggies for a balanced meal.
• Flaky, buttery pastry: The crust is beautifully golden and crisp, providing a perfect contrast to the creamy filling.
• Flexible: Easily customize the vegetables or use leftover chicken for a quick version.
• Family-friendly: A crowd-pleaser that kids and adults alike will enjoy.

Ingredients

• 500g (1 lb) chicken thighs, boneless and skinless, cut into chunks
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 150g (5 oz) frozen peas
• 150g (5 oz) mushrooms, sliced
• 2 tbsp plain flour
• 300ml (10 fl oz) chicken stock
• 150ml (5 fl oz) whole milk
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 400g (14 oz) ready-rolled shortcrust pastry
• 1 egg, beaten (for glazing)

Equipment

• Large frying pan or skillet
• Wooden spoon
• Measuring jug
• Sharp knife
• Chopping board
• Pie dish (about 20cm/8 inch diameter)
• Baking tray
• Basting brush
• Oven

Instructions

1. Preheat your oven to 200°C (180°C fan)/400°F/gas mark 6.
2. Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook gently for 5 minutes until softened.
3. Add the garlic, carrots, and mushrooms to the pan. Cook for another 5-7 minutes until the vegetables begin to soften.
4. Increase the heat to medium-high and add the chicken thighs. Cook for 5 minutes, stirring occasionally, until the chicken is browned on all sides.
5. Sprinkle the flour over the chicken and veggies, stirring well to coat everything evenly. This will help thicken the sauce.
6. Gradually pour in the chicken stock and milk, stirring constantly. Bring to a gentle simmer and cook for 10 minutes until the sauce has thickened.
7. Add the frozen peas and dried thyme. Season with salt and pepper to taste. Cook for 3 minutes more, then remove from heat.
8. Transfer the chicken and vegetable mixture into your pie dish, smoothing the surface with a spoon.
9. Roll out the shortcrust pastry to cover the pie dish completely with some overhang. Place the pastry over the filling and trim the edges.
10. Press the pastry edges to seal and crimp with a fork or your fingers. Cut a few small slits in the pastry top to allow steam to escape.
11. Brush the pastry with the beaten egg to give it a lovely golden finish when baked.
12. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
13. Allow the pie to rest for 5 minutes before serving to let the filling set slightly.

Tips & Variations

“For an extra touch of flavor, add a splash of white wine to the sauce before simmering, or mix in some fresh herbs like parsley or rosemary.”

• Vegetable swap: Use seasonal veggies like parsnips, sweetcorn, or green beans for variety.
• Chicken alternatives: Leftover roast chicken or turkey can be used to save time.
• Pastry choice: Puff pastry makes a lighter, flakier top, while shortcrust gives a sturdier base.
• Dairy-free option: Use coconut milk or almond milk instead of whole milk, and olive oil instead of butter in pastry.
• Make ahead: Prepare the filling a day in advance and refrigerate. Assemble and bake just before serving.

Nutrition Facts

Serving Suggestions

This hearty chicken and veg pie pairs wonderfully with a variety of side dishes. Try serving it with buttery mashed potatoes and steamed green beans for a classic British-style meal.

A simple mixed green salad with a tangy vinaigrette is also a great way to balance the richness of the pie.

For a more rustic touch, roasted root vegetables or a creamy coleslaw work beautifully alongside this dish. And don’t forget a glass of your favorite white wine or a crisp cider to round out the meal perfectly.

For more comforting chicken dishes, check out our Pcos Chicken Recipes or try the delicious Chicken Friand Recipe.

Conclusion

Jamie Oliver’s chicken and vegetable pie is a perfect example of comfort food done right — simple, satisfying, and full of flavor. The tender chicken combined with fresh veggies and a luscious sauce wrapped in crisp pastry makes this dish a true crowd-pleaser.

It’s easy to make, nutritious, and versatile enough to adapt to your family’s tastes or what you have available in your pantry.

Whether you’re cooking for a busy weeknight or a special occasion, this pie delivers warmth and wholesome goodness on every plate. Don’t hesitate to experiment with the ingredients or sides to make it your own.

And if you’re looking for more fantastic recipes to try, be sure to explore our other favorites like the Bariatric Meatloaf Recipe or the unique Pickled Cherry Pepper Recipe.

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